{"id":47359,"date":"2025-10-07T14:31:35","date_gmt":"2025-10-07T14:31:35","guid":{"rendered":"https:\/\/www.saucemagazine.com\/?p=47359"},"modified":"2025-10-07T14:31:36","modified_gmt":"2025-10-07T14:31:36","slug":"nick-bognar-is-the-sauce-podcast-guest-this-week","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/podcasts\/nick-bognar-is-the-sauce-podcast-guest-this-week\/","title":{"rendered":"Nick Bognar is The Sauce podcast guest this week"},"content":{"rendered":"\n

On this week\u2019s episode of The Sauce<\/em>, award-winning chef Nick Bognar joins us to talk Indo<\/a>, Sado<\/a> and the new 18-course omakase experience at Pavilion<\/a>.<\/p>\n\n\n\n

Nick shares how his Thai family traditions shape Indo\u2019s contemporary Asian fine dining; what to expect from Sado\u2019s sushi program (plus why balance > bravado at the bar); and why Pavilion\u2019s two-hour, 18-course nigiri-forward menu is one of St. Louis\u2019 most ambitious dining experiences. We also get into his now-iconic palm sugar ribs at Indo, the grilled short rib yakitori at Sado, and continual menu evolution (hello, Indo\u2019s new sunroom and weekday happy hour, with a refreshed Social Hour coming to Sado).<\/p>\n\n\n\n

Recognition highlights include James Beard nods (Rising Star semifinalist; Best New Restaurant mentions for Indo and Sado) and national press from GQ and Esquire.<\/p>\n\n\n\n

Watch on YouTube<\/a> or listen on Spotify<\/a> and all major platforms.\u00a0New episodes drop every Tuesday.<\/p>\n\n\n\n

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